Nutella Cheesecake Bites Recipe

Nutella Cheesecake Bites are an irresistible no-bake treat you can make in about 10 minutes. These bite-sized desserts are perfect for parties, potlucks, or a quick sweet snack at home.

These cheesecake bites are one of my go-to no-bake desserts. Over the years I’ve made them many times because they’re fast, crowd-pleasing, and require minimal ingredients and equipment. The rich, chocolate-hazelnut flavor of the spread pairs perfectly with tangy cream cheese and crisp wafer cookies for a simple yet decadent bite.

The recipe is straightforward and beginner-friendly. You can prepare the cheesecake filling in minutes, pipe or spoon it onto vanilla wafers, and serve right away. They’re ideal for holidays, birthdays, or whenever you need an easy sweet to share.

Ingredients

• Cream cheese – 16 ounces, softened (room temperature for easy mixing)
• Nutella – 1 cup (or another hazelnut spread of your choice)
• Powdered sugar – 1/2 cup
• Milk – 1/4 cup (2% or whole milk works well)
• Vanilla extract – 1 tablespoon
• Nilla Wafers – 11-ounce box (about 80 wafers)

Instructions

1. Make the filling: In a large bowl or the bowl of a stand mixer, add the softened cream cheese and Nutella. Beat on medium speed with an electric hand mixer or stand mixer until smooth and fully combined.
2. Add remaining ingredients: Add the powdered sugar, milk, and vanilla extract. Beat again on medium speed until the mixture is silky and spreadable.
3. Transfer and pipe: Spoon the Nutella cheesecake filling into a large zip-top bag and seal. Cut a small corner from the bag to pipe, or use a piping bag with a tip for a more decorative finish.
4. Top the wafers: Pipe or dollop a small mound of filling onto each Nilla Wafer. Arrange on a platter as you go.
5. Serve promptly: For the best texture, serve the bites within two hours after piping so the wafers stay crisp.

Recipe tips

• Softened cream cheese is essential. Leave cream cheese at room temperature 30–60 minutes, or microwave briefly in a microwave-safe bowl in 10–15 second intervals until soft. This prevents lumps and makes mixing effortless.
• Avoid “stand and fill” bags. These bags have a folded bottom that makes it hard to cut a clean corner for piping. Use a regular gallon-size zip-top bag or a reusable piping bag instead.
• Make filling ahead: The cheesecake mixture can be prepared up to 5 days in advance and stored in the refrigerator. Bring it to room temperature for 30–60 minutes before piping so it flows smoothly.
• Assemble close to serving time. Once the filling is piped onto the wafers, eat within two hours to avoid soggy cookies. If you need more time, store the filling separately and assemble just before serving.
• For decorative bites: Use a piping tip in the bag before filling to create a pretty rosette or star shape on each wafer.

Frequently asked questions

• Can this be made gluten free? Yes. The filling itself is gluten free. Use gluten-free vanilla wafers to make the complete bite gluten free.
• Can I halve the recipe? Absolutely. The recipe scales down well—simply halve every ingredient.
• Can I freeze the filling? Yes. Place the filling in a freezer-safe bag and freeze. Thaw in the refrigerator for 24 hours, then bring to room temperature before piping.
• How long will leftovers keep? Assembled bites are best eaten within two hours. The filling stored separately will keep up to 5 days in the refrigerator.

More Nutella recipes

Here are a few other simple Nutella ideas to try:

• Nutella Chocolate Chip Cookies
• Nutella Muddy Buddies
• Rice Krispie Treats with Nutella
• Nutella Hummus
• Gluten Free Nutella Brookies

More dessert recipes

If you enjoy easy desserts, consider these other favorites:

• Hazelnut Brazilian Brigadeiro
• Lemon Cupcakes with Lemon Buttercream Frosting
• White Chocolate Chip Pumpkin Spice Cookies
• No-Churn Strawberry Ice Cream
• Mini Ice Cream Cakes
• Mini Apple Pies